Polenta with Baccala (Cod) and Cherry Tomatoes

COOKING TIME: 40 Minutes


  • 1 lb Cod Fish
  • 1 lb Instant Polenta, Follow directions on package
  • 1 - 14 oz can Isola Cherry Tomatoes
  • 3 tbsp My Brothers Olive Oil
  • 1/4 cup Italian chopped parsley

Preparation Instructions

  1. Brown Baccala (Cod) in the olive oil. Then remove cod from the pan.
  2. Add the cherry tomatoes to the pan and sauté for 5 minutes. Add the Baccala and cook for 3 minutes.
  3. Place mixture on top of polenta.
  4. Sprinkle with chopped Italian Parlsey and finish off by drizzling with Olive Oil.

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Chefs Hint: Use a 3-1 ratio of Chicken Stock to Polenta. Boil chicken stock, add polenta, stir, and serve. For an additional alternative add Gorgonzola cheese with the polenta and you will start to really enjoy polenta.